Saturday, August 29, 2015

Toasted Marshmallow Day! Your Basic S'mores

Tomorrow is Toasted Marshmallow Day, and for me, the best use of a toasted marshmallow is in S'mores. I posted so many S'mores recipes the other day for National S'mores Day, but in case you just want to make some basic S''s an easy recipe. Actually you don't even need a recipe, but in case you're one of the folks who like to follow exactly, here you go!


Graham Crackers
Hershey's Plain Milk Chocolate Bars
Large Marshmallows

Take a large graham cracker and break in half (one for top, one for bottom)
Break chocolate bar into pieces to fit on top of one graham cracker (so smaller than the graham cracker piece)
Put marshmallow on a stick or skewer and hold over fire until toasted.  (Golden Brown)
Take toasted marshmallow and lay on side of graham cracker (with stick still in) with the chocolate.
Take other half graham cracker and cover hot marshmallow. Press down and pull out stick.
Heat should melt the chocolate.
Squish S'more between fingers and eat.

Of course you can make more than one!

Thursday, August 27, 2015

Chunky Monkey Ice Cream Bread!

Today is National Banana Lovers' Day. My grandmother never ate a banana in her entire life. She was from Eastern Europe and never saw a banana until she set foot on American soil. She didn't like the looks or smell, so she never even tried one! That's pretty odd, especially since I love bananas. I like bananas in cereal, in breads and cakes, in ice cream sundaes -- just about anywhere. So in celebration of the day, here's a fun two ingredient recipe for Chunky Monkey Ice Cream Bread!

Not familiar with ice cream bread? It's so easy and delicious. The ice cream replaces the fat and sugar. Only two steps and two ingredients. Be sure to use self-rising flour. Just add softened ice cream and bake!

You can use different flavors of ice cream, just be sure not to use sugar free or low fat. Go for the full fat ice cream. It's more flavorful, anyway! I've made this awesome loaf with Chocolate Ice Cream, Rocky Road, as well as Ben & Jerry's Cherry Garcia, but for today's Banana Lovers' Day holiday, I'm making it with Chunky Monkey. You can always use plain banana ice cream or chocolate ice cream, too, and add extra bits. Chunky Monkey already has extra bits of chocolate in it, but you can always add more. Experiment and have fun with this recipe!

Makes a large loaf or two smaller loafs


2 pints Ben & Jerry's Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 dark chocolate bar, chopped
Walnuts, chopped


Preheat oven to 350 degrees. Grease and flour large bread pan or two small bread pans, or line with parchment paper. 
Mix melted ice cream and flour until very well combined. 
Fold in chopped chocolate, banana, and nuts. 
Pour into prepared bread pan. 
Bake 45 minutes per loaf or 60-90 minutes for big double loaf. If top starts to brown too much, cover it with aluminum foil and continue to bake. 

Photo: Junkfood Cinema

Tuesday, August 25, 2015

Chocolate Yogurt Cheesecake

I attend the Fancy Food Show every year, and I love it! Not only do I get to discover and taste new chocolate and other foods, but there are lots of recipes available. I first received this recipe from Stonyfield three or four years ago. The recipe is available on the Stonyfield website, as are lots of other great recipes, so be sure and visit.

You're going to love this fabulous go-to recipe for Chocolate Yogurt Cheesecake. Once you try it, you'll make it over and over again! Just an FYI, I don't make the Chocolate Glaze. I think the cheesecake is rich enough as is.



20 - 25 chocolate wafers (each 2 1/4 inches, crumbled)
1/4 cup sweet butter (melted)
16 oz cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1-1/2 tsp Madagascar vanilla
6 ounces semisweet chocolate, melted and cooled
1 cup Stonyfield Organic Fat Free Plain Yogurt

2 oz semisweet chocolate, melted
2 Tbsp sweet butter, melted
1 Tbsp corn syrup
1/2 tsp vanilla
2 oz white chocolate


For crust
Mix chocolate wafer crumbs and butter together. Press mixture onto bottom ofungreased 8 or 9 inch springform pan. Chill.
Preheat oven to 300°.

For filling
In food processor fitted with steel blade, cream together cream cheese and sugar. Add eggs, then vanilla, melted chocolate, and yogurt, and mix until all ingredients are combined. Spoon mixture into crust.
Place cheesecake on middle rack of oven and place pan of water on bottom rack. Bake for 50 to 60 minutes. (Do not open the oven door while the cheesecake is baking.) Turn off oven; allow cake to cool for 30 minutes in oven with door ajar (hard to do at my home with cats and dogs!). Then remove cheesecake and continue cooling in pan on wire rack.

Glaze  (optional)
Mix chocolate, butter, corn syrup, and vanilla together while chocolate and butter are still warm. Allow glaze to cool; then spread on top of cooled cheesecake. For decorative feathered effect, melt white chocolate. Using pastry tube, pipe lines of white chocolate across still-warm glaze, then drag knife perpendicularly across lines to create pattern.